My homemade fettuccine alfredo is incredibly rich and has the most dreamy, garlicky, parmesan cream sauce! It’s packed with so much flavor and made with simple ingredients – butter, garlic, parmesan cheese, heavy cream, milk, salt and pepper. It’s super easy to make and the tastiest sauce you’ll ever make!

This traditional dish is so simple to make but you’ll wow those hungry mouths around the dinner table with how decadent and delicious the alfredo sauce is! There’s a few reasons why this is one of my all time favorite dinners. 😉 First, it’s packed with fresh parmesan and garlic. YUM!!! And second, it’s a tried and true recipe that I have made over and over for years – we all LOVE it! I hope it becomes a regular on your weeknight dinner menu as well.

 I love to serve fettuccine alfredo with pan-fried or baked chicken. There’s so many other options it would pair with well: Italian sausage, steak, shrimp, clams, scallops, broccoli, asparagus, or my fluffy homemade breadsticks!

Does your family have a favorite comfort food? 🙂 Pizza and pasta would be at the top of our list. My boys go absolutely crazy for both! For me, whenever I need those cozy dinner vibes, I turn to pasta with a buttery, white cream sauce. Always! Give us a combo of noodles, rich sauces and cheese and we’ll be shouting from the rooftops! 

If you love pasta as much as we do, don’t miss out on our other family favorites on the blog.

Cheesy Classic Lasagna

Creamy Chicken Scampi

Yield: 4-6 servings

INGREDIENTS

• 12 oz fettuccine or linguine pasta
• 1/4 cup butter, salted 
• 3 garlic cloves, minced
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup milk
• 1 cup freshly grated parmesan 
• 1/4 teaspoon pepper 
• Salt, to taste
• 1 teaspoon dried parsley

INSTRUCTIONS

1. Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain and set aside. 
2. In a large skillet, melt butter over medium heat. Add the garlic, and cook for 1-2 minutes, until fragrant. (Be careful not to burn the garlic or else the sauce will be bitter.) 
3. Sprinkle the flour over the butter and garlic. Whisk together and slowly add the heavy cream and milk, whisking constantly.
4. Once the sauce begins to bubble, reduce the heat to low and allow it to simmer for 3 minutes as the sauce continues to thicken.
5. Slowly sprinkle in the cheese, continuing to whisk. Add the pepper, salt to taste and parsley.
6. Add the cooked and drained pasta and use tongs to toss the noodles in the sauce until well incorporated.
7. The pasta will absorb the sauce and it will get thicker still.          
8. Serve immediately and enjoy!

RECIPE NOTES

• To get a smooth, creamy sauce, don’t use pre-grated parmesan cheese.
• Leftovers will keep well in the fridge for 3-4 days. Reheat very gently to prevent the sauce splitting.
• You might be tempted to add more cheese to thicken the sauce, but it continues to thicken while off the heat and when the pasta is added.
• If the leftovers are too thick when reheated, add a splash of milk or chicken broth to thin it out.